Delicious Design 2005

Zarah Maria is a student in Denmark who writes Food & Thoughts* (“…because it might be “just food” – but you have to eat every day, so why not do it well??”). Her signature dish? Grilled Asparagus with Sauce Gribiche. Her nemesis? Custards.

I am no art connoisseur. I wouldn’t be able to tell my Gauguin from my van Gogh, or my Picasso from my MirÃ³. Okay, maybe Picasso. People that can spend hour after hour in a museum, walking up and down aisles, standing still in front of a painting for ages, slightly tilting their head to get the best lighting on the object in front of them amaze me. How do they do it? How do they keep seeing new things, new angles, new colors and brush strokes? And why oh why wont it jump out at me? Read the rest of this entry »

From her Paris apartment, Clotilde writes Chocolate & Zucchini. Her philosophy? We like how she puts it:

I love food. The shopping, the looking, the talking, the reading, the thinking, the planning, the preparing, the cooking, the baking, the tasting, the plating, the serving, the sharing, and of course, the eating. But being concerned with health and weight as I am, I am very particular about what goes into my mouth. Mediocre or bland just won’t do. Every meal should be an extraordinary experience in taste and aesthetics, every dish a subtle yet powerful combination of flavors, every bite an explosion of layers of savor. I am aware that this level of perfection is hard to reach, but it’s what I strive towards, and the challenge makes me happy.

Clotilde’s entry is the fourth of our ‘Delicious Design’ event that brings together food bloggers and designers to mark the Thanksgiving holiday and the launch of our new Modern Tabletop category. Enjoy!

Eat Art is an offshoot of ephemeral art that uses food as its primary inspiration or material: the artists’ work focuses on food and our relationship to it, be it emotional, aesthetic, philosophical, social or cultural. This can take a variety of forms — photography, painting, video, sculpture, scenography, installation, performance, object design — and it is, more often than not, a multisensory experience. Some of the exhibitions are edible and are meant to disappear into the visitors’ stomachs, to be rebuilt and recreated the next day.

Based in San Francisco, Cooking with Amy publishes original food writing providing recipes, restaurant and product reviews, interviews, essays and insight into culinary news.

Amy’s entry is the third of our ‘Delicious Design’ event that brings together food bloggers and designers to mark the Thanksgiving holiday and the launch of our new Modern Tabletop category. Enjoy!

Someday scientists will discover the genetic marker that makes people like me think about food all the time. I’m sure of it. Then perhaps we can be rewired to not be quite so obsessed. In the meantime, most everything I look at reminds me of food. Buildings, cars, clothing. You name it.

Take a look at the contemporary organic pattern of the Spice Saphron pillow. What do you see? Dividing cells? Poached eggs? Wooden spoons? A broken vinaigrette? I see something warm and delicious. Granted the name “spice” combined with pillow leads me down this cozy path.

Our next blogger lives in Singapore and muses on food, wine, and marriage. His blog? Chubby Hubby. His photography? Like all our food bloggers, amazing. His take on “delicious design”? Below.

His entry is the second in our ‘Delicious Design’ event that brings together food bloggers and designers to mark the Thanksgiving holiday and the launch of our new Top of Table category. Enjoy!

My darling wife S and I are both devoted design fans. It’s one of the things that we bonded over very early on in our relationship. The fantastic thing is that we also have amazingly similar tastes; we often find ourselves drooling over the same items in our favorite stores, be they chairs or cake stands. Over the half-decade we’ve been together, (and once S successfully got rid of my “bachelor stuff”) we’ve amassed a wonderful array of beautiful things to serve food on and with. And, from what I can tell, we’re still adding to our collection.

So, I was very excited and flattered when contacted recently by Design Public, a very cool online design store that also maintains its own blog, and asked to take part in “Delicious Design”, a week long blogging event it’s hosting during which invited floggers are asked to write on the theme, “the aesthetics of food.” This is a great topic. Read the rest of this entry »

Santos lives on Guam and writes TSOGB — The Scent of Green Bananas. We asked her to blog for us on the subject of “the aesthetics of food” because she takes such wonderful photos. And she’s also a contemporary design aficionado, which doesn’t hurt.

Her entry is the first in our ‘Delicious Design’ event that brings together food bloggers and designers to mark the Thanksgiving holiday and the launch of our new Top of Table category. Enjoy!

I have a rather…perplexed history with the persimmon, from my first mistake of eating an unripe hachiya variety (astringent and nasty), to my second mistake of eating a ripe hachiya (globular and blobular), to finally finding the relatively agreeable fuyu (pictured above), whose bold outward appearance belies its rather delicate taste and pervasive sweetness. I admit, I once found that one-note and boring, but now I find pleasing and possessing of hidden depths [insert conclusions about my changing taste in men, shoes and dishes here]. Read the rest of this entry »